Clients enjoy a table d’hôte menu prepared before their eyes by local cooks in the open concept kitchen. The menu changes on a daily basis, so it is best to call ahead, although diners will often be offered a choice between two main courses. A pre-theatre seating begins at 5:30pm every night and the evening sitting at 7:45pm. Reservations are recommended.

The Twine Loft’s consulting chef, Bob Arniel, who has lived and worked in St. John’s for over 23 years, creates many of the menu items. Bob holds a degree in Bachelor of Vocational Education and is a certified Chef de Cuisine. Bob received the Edna Award in 2009. This award is given anually to an individual who has contributed to the promotion of regional cuisine and who exemplifies the region through his or her work

Going Local:

The Twine Loft serves as much local produce as possible. Lettuce for salad and herbs for all our dishes are grown in the garden. Fresh cod is delivered from Princeton Freshwater, directly supporting local fishermen. Rhubarb is cut daily from the backyard for our popular rhubarb custard tartlets, and wild flavorful blueberries picked from the hillside are used for jams, muffins and desserts.

Catering to Your Dietary Needs:

We understand that table d’hôte dining can sometimes be difficult for clients with special diets or allergies. For this reason the chefs at the Twine Loft have developed special gourmet menus for those with such needs. While it is always best to reserve your table in advance and inform our staff of any dietary concerns, many of these menus have been designed so that they can be quickly prepared for clients walking in without a reservation. Special dietary multi course meals include, vegetarian, vegan, gluten free and diabetic friendly.